Roast whole duck is a fantastic entree with amazing flavors. This slow cooked duck is roasted to juicy perfection, with tender meat and crispy skin. A great option for your Christmas dinner or family meals.
Duck roast is a traditional British main course, and often enjoyed around Christmas. The meat is more juicy and flavorful than chicken, and pairs perfectly with fruity sauces and sides.
Cooking duck is really easy, and slow roasted duck it is one of the easiest methods. This is a great recipe for beginners, as it's practically impossible to get it wrong!
Why you'll love it
- Easy roast duck recipe
- Juicy, tender meat and crispy skin
- Use your favorite seasoning
- Perfect for roast dinners, Christmas or special occasions
- Pair it with any side dishes that you like
- A flavorful main dish
Whole duck: You can buy a whole duck from most major supermarkets, especially in November and December. You might also be able to buy it from a butcher's.
Seasoning: Salt and pepper add some flavor to the roast duck.
Orange: Place a quartered orange at the bottom of the roasting dish. This will lift the duck up from the dish, which allows the duck fat to drip off the meat. You can also substitute this for other vegetables, like carrots or onions.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Remove any giblets, which may be stuffed in a bag in the duck. Tie the legs together using twine or kitchen string. Season the duck with salt and pepper, and use a fork or skewer to poke holes all over the skin. Cut an orange in four quarters, and place it in a roasting pan or baking dish. Place the duck with the breast side up on top of the orange pieces, as this will keep the meat elevated.
Two: Roast the duck at 425 F / 220 C for about 20 minutes, then turn it down to 300 F / 150 C. Continue to roast for about 2 hours. If your duck is larger than average, it might have to roast for up to 3 hours.
Allow the duck to rest for about 30 minutes before carving. This allows the juices to settle in the meat.
- Remember to poke holes in the skin before you roast the duck. This allows the meat to cook evenly, and prevents the skin from puffing up during cooking.
- Place oranges or vegetables in the roasting dish, or use a dish with a slotted roasting insert, to keep the bottom of the duck lifted above the grease.
- Use a meat thermometer to ensure that the meat is cooked through. Duck should have an internal temperature of 165 F / 74 C before you remove it from the oven. You can also slightly undercook the duck, and serve it medium or rare, similar to how you cook beef.
Slow cooked duck can be served as an entree for lunch or dinner. You can also carve the meat, and add it to other dishes like soups and casseroles.
I love to pair it with a flavorful plum sauce, and side dishes like garlic parmesan brussels sprouts, honey roasted potatoes, roasted tenderstem broccoli, slow cooker green beans or slow cooker red cabbage.
Orange glazed: Use a premade orange glaze, or combine orange juice with honey. Pour the sauce over the duck when it has 30 minutes of cooking time remaining to coat it in a sticky, sweet glaze.
Stuffed whole duck: Cook the duck with your favorite stuffing. You can stuff duck the same way you stuff chicken or turkey.
To make this recipe, you will need a baking dish or roasting dish. I like to use the roasting pans with a rack insert, because they keep the meat separated from the drippings.
Additionally, you will need kitchen twine or string to tie the legs together, unless the duck is already tied up. You might also want to use a meat thermometer to help you ensure that the meat is cooked.
Store leftover slow cooked duck in a sealed container in a refrigerator for up to 3 days. Reheat it in a microwave or in an oven, and serve it warm. Alternatively, use it cold in salads, soups, casseroles or other dishes.
I like to carve the meat off the carcass, and store it in a container for easy use in future meals. This is a lot easier than storing the entire duck!
Frequently asked questions
Yes. You can eat duck while it's a little pink, similar to how you can eat medium or rare beef. However, some countries recommend that you cook it until the meat has lost all of its color.
To carve a whole duck, first cut off the wings and legs with a sharp knife. Then, slice the breast fillets off, and carefully carve off any other pieces of meat.
Yes! Sieve the duck fat to remove any chunks of meat or skin from it. Pour it into a container, and store it in the refrigerator. Duck fat can be used to cook with, and is often used to make crispy roasted potatoes.
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- Roast Chicken with Lemon
- Honey Glazed Roast Chicken
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Slow Cooked Duck (Whole Roasted Duck)
- Baking Dish
- Pre-heat the oven to 425 F / 220 C.
- Remove any giblets, which may be stuffed in a bag in the duck. Tie the legs together using twine or kitchen string.
- Season the duck with salt and pepper, and use a fork or skewer to poke holes all over the skin. Cut an orange in four quarters, and place it in a roasting pan or baking dish. Place the duck on top of the orange pieces, as this will keep the meat elevated.
- Roast the duck for about 20 minutes, then turn it down to 300 F / 150 C. Continue to roast for about 2 hours. If your duck is larger than average, it might have to roast for up to 3 hours.
- Allow the duck to rest for about 30 minutes before carving. This allows the juices to settle in the meat.
- Store leftover cooked duck in a refrigerator for up to 3 days. Reheat it in a microwave or oven, or serve it cold.
- You can adjust the seasoning to suit your preferences. Feel free to use any spice mixes, herbs or spices that you like.
- Use the duck fat from the roasting dish to make perfect crispy roasted potatoes.
- Make sure to pierce the skin on the duck to prevent it from puffing up.
- The exact cooking time required can vary. Use a meat thermometer to ensure that the internal temperature of the meat reaches 165 F / 74 C.
Food safety tips
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove